Turkish Rose Jam
My sister just returned from a trip to Turkey, and she brought me a jar of Turkish Rose Jam. While in Turkey, she stayed with her husband's family, and she says they prepared this type of jam from scratch using roses. It seems that she feasted on heavenly homemade versions of this type of jam, but came across a jar of it at the market, and thought I would enjoy it. Has anyone tried this in any type of recipe besides spreading it on the usual cracker or bread? I'd like to get the best use of it as possible. Or is this just another jar of jam?
I love all these ideas! The thought of making the crepes has my mouth watering.
The jam is quite thin and would be perfect for drizzling. I find myself just staring at the jar concocting ideas for its use. I also received a bag of Turkish dried apricots and some nuts. I'm wondering now if I can incorporate the flavors or would that be overkill?
Mmmmm, rose jam.
Is it thick and spreadable or thin and runny?
Either way, try it in crepes. Then the lovely, rose-y flavour can shine through without any competition. You can fill the crepes individually (if it's thick) or make a "crepe torte:" Cook up a bunch of crepes, then stack them like a cake with the jam in-between, and cut like a cake. (Better/easier to cut if your jam is a little more wet.)
Consider sprinking crushed nuts inside, too. And maybe serve with some creme fraiche on the side.
Mmmm, rose jam.....
Actually, your suggestion of putting rose jam on crepes gave me the idea to spread it/drizzle it on bread when making a bread pudding. I recall a Nigella Lawson episode in which she spread ginger jam on bread slices that had been cut in half on the diagonal, and then arranged the bread vertically in the baking dish, points up.
sandrina, I've never had Turkish rose jam, but I find Turkish jams in general to be far more flavourful than those made in North America. From what I've been told (I've never been to Turkey, unfortunately), the fruits and vegetables grown there are incredible.
I frequent a Turkish grocery store in Toronto that has a wonderful array of jams. My most recent jam purchase was an apple jam, that I plan to use in a glaze (for what, I haven't decided yet).
Both of the Turkish cookbooks in my collection have recipes for rose petal preserves, but neither recipe gives any indication of what to do with them after cooking. In "Classic Turkish Cooking," Ghillie Basan notes that Turkish jams are very syrupy and runny, and are great for drizzling over bread. I'd imagine that it would be great drizzled over pound cake and served with some strained (Greek-style) yogourt, or even served with ice cream.